Easy, delicious and family approved? Meet your new favorite slow cooker recipe! These shredded beef tacos are my family’s new favorite dinner. And, they’re busy mom approved because you can leave in the slow cooker and 7 hours later they’re ready.
With the kids about to start up spring sports and our evenings getting extra busy, we rely so much on easy dinner recipes. This slow cooker recipe is one you’ll want to save and share with all your friends!
This makes a great Sunday night dinner so you have leftovers for the week. That worked really well for us the first time we made these beef tacos. Truth be told, we ate these tacos two nights in a row. We loved them so much!
Alright, lets get to the recipe! I hope you enjoy and it becomes a family dinner go to!
INGREDIENTS
- 3-5 pound Chuck Roast
- Salt and Pepper
- 1 tbs avocado oil
- 7 oz can of Chipotle Sauce
- 1 cup of Beef Broth
- 1 tbs Garlic Powder
- 1 tbs Onion Powder
- 1 tbs Cumin
- 1 tbs Chili Powder
- 1 tbs Oregano
- A pinch of Nutmeg
- Corn Tortillas
- Shredded mozzarella cheese
- Pico De Gallo for topping
- Sour cream for dipping (optional)
INSTRUCTIONS
- Season both sides of your roast with salt and pepper
- Add the avocado oil to a skillet over medium to high heat. Sear the roast on both sides. Remove it from the pan and place it in the bottom of your slow cooker.
- Mix all of the seasonings and sprinkle them all over the roast. Then add the chipotle sauce (you’ll want it in a paste form so you may need to blend it real quick) and beef broth. Cover and cook on high for 6-8 hours or low for 7-10. We usually cook it on low for 7 hours.
- Once the meat is cooked, remove it from the crockpot and shred it up.
- Dip the tortillas in the juice leftover in the crockpot and add them to a skillet on medium heat. Add a generous amount of cheese and shredded beef on each tortilla. Fold in half and cook until golden brown and crispy.
- Fill with your favorite toppings and enjoy! We like to add pico de gallo!
